Congratulations to the winners of the The Future Menus Contest: Modernized Comfort Food! We received tons of entries updating classic comfort dishes and bringing new spins to the genre – all sponsored by Unilever Food Solutions.
Modernized Comfort Food is one of the five trends identified by the Unilever Food Solutions 2024 Future Menus Report. Based off of extensive research and expertise, the report is a rich resource for foodservice professionals looking to ensure their menus are future-ready now! Download the report here.
There were so many incredible entries. Our judges had a truly challenging task to determine the winners, but after careful deliberation, considering presentation, technique, and the stories behind the dishes, the following entries emerged as the winners!
3 GRAND PRIZE WINNERS
Each of these chefs will receive a $4,500 USD cash prize, a $250 gift card to Chef’s Roll Apparel, and a $250 gift card to Korin
Pork Chile Verde Tamale
“Well this was a fun one, I wanted to do something really classic and familiar with a twist. I slow braised the pork butt with Knorr Professional Caldo de Pollo to give that extra punch of flavor, then I made my traditional tamales and that’s where the fun begins. I started by taking a classic tomato sauce my mom used to make and turned it into a chard tomato mole with Knorr Professional Caldo de Vegetales, next I took some chile de arbol oil and encapsulated it to create these amazing chili pearls. Next I created a sexy light corn salad using huitlacoche to keep it classic, after the tamales where done I then smoked them over hard wood to add another detention of flavor.”
Featured Product Used: Knorr Professional Caldo
A Duck Loco Moco. Hawaii meets Canada with a stop in Texas.
“I used the mushroom stems, duck carcass, leek trimmings along with the Knorr professional gravy mix to make the gravy. The duck was hand ground and smoked before being seared to top the basmati rice and being smothered in gravy and a duck egg.”
Featured Product Used: Knorr Professional Caldo, Knorr Professional Brown Gravy
Anjeer ( a fig based vegan sweet snack)
“ANJEER literally means fig, this vegan dessert draws inspiration from the traditional Indian comfort sweet snack called Anjeer Barfi, where I’ve transformed the dense, fudgy texture of the barfi into a modern light, creamy, and fruity creation. In this vegan interpretation, I’ve incorporated nutrient-rich ingredients to enhance both the flavor and health benefits of the dish. I’ve used Manuka raw honey for its natural sweetness and healing properties, along with black pepper and knorr vegetable caldo to add a subtle warmth. A chia seed crumble and buckwheat biscuit provide a delightful crunch and an extra dose of wholesome goodness.
“At the heart of this recipe is the celebration of locally sourced Black Mission figs from Texas, known for their rich, sweet flavor. Anjeer (fig) itself is packed with health benefits, making this dessert not only indulgent but also nutritious. This dish is particularly special to me as it evokes fond memories of my early college days when I would frequently enjoy this treat. Reimagining it in this form brings together nostalgia and creativity, resulting in one of my finest and most meaningful preparations.”
Featured Product Used: Knorr Professional Caldo de Vegetales
10 HONORABLE MENTIONS
Will each receive a $400 gift card to Korin
Bully Beef
“What my Jamaican bredren and sistren know as Bully Beef, the Irish refer to as “Corned Beef and Cabbage”
“The objective in the preparation of this dish was not only to elevate the appearance of an authentic dish based on minimal waste, but to also spark conversation around stories of the survival of indigenous Jamaicans through the same practice of minimal waste.”
Featured Product Used: Knorr Professional Liquid Concentrated Base and Sir Kensington’s Classic Ketchup
Raviolo Al’Uovo Fungo
Raviolo Al’Uovo Ricotta + arugula filling with black Italian truffle, farm egg yolk, mushroom brodo, cream + truffle, trumpet and foraged fried chicken mushrooms, grana.
“I made a mushroom brodo with caldo de pollo, mushroom trimming, seaweed, red wine, kombu, porchini, torched wood chips, herbs.
“Raviolo al uovo, or egg yolk ravioli, was invented in 1974 by Michelin-starred chefs Nino Bergese and Valentino Marcattilii at Ristorante San Domenico in Imola, Italy.
“I wanted to pay homage to one of the best pasta innovators with a seasonal twist utilizing the best ingredients I can from my area in Detroit. The seasons are starting to change and I always enjoy root vegetables and mushroom type dishes around this time of year. Pasta has always been a heavy influence on my culinary journey and feel pasta is truly an expression of comfort and heart. I wanted to show case the best mushroom suppliers I know (the mushroom hub Detroit, and old world truffles) in a play on a uovo with mushrooms.
“This is truly a dish that feels sinfully good to eat, my 8 year old son says this was the best pasta I’ve made him and he is my worst critic.”
Featured Product Used: Knorr Professional Caldo
Indian street style potato tikki with Italian fusion
“I have combined the earthy, comforting flavors of traditional Indian street food (potato tikki )with a Mediterranean twist by adding Italian herbs. The fresh coriander, green chilies, and peas provide vibrant, fresh notes, while oregano, rosemary, and chili flakes add a unique depth to the flavor profile. The mayonnaise accompaniment is refreshing and healthier with the addition of olive oil, coriander, basil, ginger, and garlic. I think it was a clever an d healthy way to elevate a store-bought product like Unilever mayonnaise (Hellman’s Mayo) into something much more flavorful and nutritious.”
Featured Product Used: Hellmann’s Real Mayonnaise
An elevated version of braised Pork belly
“I took the flavors of classic chashu braised Pork and added a fall twist. Instead of rice or in a ramen dish I placed the pork on top of gochujang sesame spinach and buttery carrot and butternut squash puree. The unique personal influences I bring to my dishes is my southern heritage. I love to blend technique and flavors of other cultures with the comfort food feel of southern cooking.”
Featured Product Used: Knorr Professional Ultimate Base
Pork Fried Carnitas Tostada
Pork fried carnitas with refried black beans, tomato salsa, chihuahua cheese, black olive tapenade, fried tortilla and garlic lemon hellmann’s mayonnaise
“This dish is usually a left over meal. In this case I took a left over dish and added fresh flavor to it. Then the presentation takes the dish from a classic comfort to modern. Vegetables are cut medium size for vision and taste.”
Featured Product Used: Hellmann’s Real Mayonnaise, Knorr Professional Caldo
Arancini with liquid parmesan core
“Arancini balls are a simple and satisfying comfort, and we’ve added a unique twist: a liquid parmesan core so it’s somewhere between arancini and a soup dumpling! White truffle scented risotto with legout cream soup and liquid parmesan core, fried and topped with calabrian chili infused Hellmann’s mayo. Served over sorrel pesto with white anchovy.”
Featured Product Used: Legout Cream Soup Base and Hellmann’s Extra Heavy Mayonnaise
Vegan Cavatelli Pasta
House made Cavatelli pasta, lemon whipped tofu, roasted maitake mushrooms, smashed sunchokes, macerated apple, tarragon lemon olive oil, toasted sunflower seeds, fresh origins borage
“I tried to recreate a fresh take on a pasta with white sauce. Everything in the dish is either made in house or local using a lot of my friends that are artisans. Temecula olive oil is the finishing oil on this. I really went with hyper seasonal for the ingredients and it turned out to be a completely satisfying healthier alternative to something I grew up with!”
Featured Product Used: Knorr Professional Liquid Concentrated Base and Hellmann’s Extra Heavy Mayonnaise
Japan meets southern, fish and grits – congee kinmedei, nori
Fish and grits are a classic in my hometown. Here we’ve treated it with more Japanese influence still maintaining the comfort aspects of this hardy meal. The grits are treated like congee with notes of warm baking spices, ginger, and roasted chicken stock. Using the roasted bones of Kamedei to make a reduction cream sauce with Japanese sausage, star anise and cinnamon. in the center, you have seared fillet of Kamedei topped with Japanese Hokkaido sea urchin brushed with a barrel aged shoyu, bring your spoon to the bottom of the bowl to find some spicy pickled cabbage in each bite.
Featured Product Used: Knorr Professional Liquid Concentrated Base
Seared pork tenderloin & burnt apple puree
- Seared and sous vide pork tenderloin
- Brown butter, Knorr Professional Caldo de Vegetales, burnt pink lady apples
- Golden beets, carrots blanched in almond, Knorr Professional Caldo de Vegetales, vanilla,
- Cinnamon & white wine vinegar
- Charred cauliflower
- Simmered rainbow potatoes
- Seared king trumpet mushrooms
- Dijon, Meyer lemon stabilized foam
- Garnished with fennel and pepper flowers
“This is a modern take on one of my favorite dishes as a kid pork chop and apple sauce.”
Featured Product Used: Knorr Professional Caldo de Vegetales
Brunswick Stew
Cider Glazed Rabbit, Fried Yard Long Beans, Sour Corn
“I was very excited to work up this take on Brunswick stew, a classic comfort food dish from my home state, Virginia. The base of this one is braised pork belly, slow cooked Knorr Caldo with Sir Kensington’s Classic Ketchup added to round out the savory flavors of the stew. Brunswick is often made with corn, green beans and lima beans. I opted to tempura fry yard long beans and use a sour corn prepared in the summer to add some texture and acidity to this dish.”
Featured Product Used: Sir Kensington’s Classic Ketchup, Knorr Professional Caldo
Thank you so much to everyone who participated in this contest! Stay tuned for the final 2024 Future Menus contest launching very soon – another chance to win BIG.
